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    You are in: Home / Recipes / Artichoke Walnut Pesto Pasta Recipe
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    Artichoke Walnut Pesto Pasta

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    dicentra's Note:

    This is from Rachael Ray’s 365: No Repeats cook book. I usually have artichoke hearts in the pantry, so this would be an easy dinner for me to throw together. I haven’t tried it yet. I love peppery arugula, but you could also make this with spinach.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring a large pot of water to a boil.
    2. 2
      Cook the pasta until al dente.
    3. 3
      In the bowl of a food processor combine the nuts, artichoke hearts, garlic, lemon zest, parsley, cheese, pepper and nutmeg.
    4. 4
      Pulse until chopped.
    5. 5
      Stream in the olive oil until the pesto forms.
    6. 6
      It should be thick and paste-like in consistency.
    7. 7
      Place the pesto in the bottom of a large serving bowl.
    8. 8
      Drain the pasta and add the hot pasta to the bowl.
    9. 9
      Add the arugula and toss to wilt the greens and evenly coat the pasta with the pesto.
    10. 10
      Adjust the salt and pepper and serve hot.

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    Ratings & Reviews:

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    Nutritional Facts for Artichoke Walnut Pesto Pasta

    Serving Size: 1 (299 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 881.3
     
    Calories from Fat 379
    43%
    Total Fat 42.1 g
    64%
    Saturated Fat 6.7 g
    33%
    Cholesterol 11.0 mg
    3%
    Sodium 555.9 mg
    23%
    Total Carbohydrate 102.5 g
    34%
    Dietary Fiber 11.7 g
    46%
    Sugars 4.3 g
    17%
    Protein 28.2 g
    56%

    The following items or measurements are not included:

    lemons, zest of

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